Allison, I'm glad you're back on the forum more regularly, again, since I have a question.
Many recipes, cooking shows and lists of cooking tips say to save the rinds of Parmigiano-Reggiano to toss into a pot of simmering soup. They sometimes go on to suggest using the same idea for other types of cheese, but they never say WHICH other cheeses.
Of course, some cheeses are coated with WAX and I certainly wouldn't want a bunch of wax melting into my soup.
So, which cheeses CAN be used for soups in this manner? Frankly, due to the nature of the rind, I find it difficult to tell - by taste or texture - that ANY of them are NOT wax.
Any ideas?
P.S.: My favourite cheese is Manchego. What about that one?
Many recipes, cooking shows and lists of cooking tips say to save the rinds of Parmigiano-Reggiano to toss into a pot of simmering soup. They sometimes go on to suggest using the same idea for other types of cheese, but they never say WHICH other cheeses.
Of course, some cheeses are coated with WAX and I certainly wouldn't want a bunch of wax melting into my soup.
So, which cheeses CAN be used for soups in this manner? Frankly, due to the nature of the rind, I find it difficult to tell - by taste or texture - that ANY of them are NOT wax.
Any ideas?
P.S.: My favourite cheese is Manchego. What about that one?
If blueberry muffins have blueberries in them, what do vegan muffins have?